So I thought I would try some dry aging with my pork ribs on this past smoke. I Lightly dusted them with coarse sea salt and let them sit for 2-3 hours before cooking. Before seasoning the ribs like I usually do, I gave the ribs a shake to get rid of the excess crystals still remaining on the meat. Seasoned the ribs, cooked them as I usually do when I was finished with them they were so salty I could not eat them. I never tried this method before and thought I would give it a try. Not so sure I will give it another try after wasting six racks of ribs. Where did I go wrong ??? Thanks
Announcement
Collapse
No announcement yet.
Dry Aging
Collapse
X
-
Club Member
- Jan 2017
- 210
- NW, PA
-
Setup
- Primo Oval XL
- Charbroil 990 w/ Custom Firebox
- Fireboard w/ Fireboard Drive
- Pit Viper Fan
- iGrill 2
- Thermapen Mk. 4
- FOGO Premium Lump Charcoal
Beer: Sam Adams Octoberfest
Whiskey: Bulleit ; Weller 12
Cook: Wings or Spare Ribs
Hobby: Saltwater Fly fishing; Warhammer 40k
Hi! And welcome.
There are two things that could have happened.
1. If it was store bought rub, it may have had a lot of salt in it already. So, presalting would have been overkill.
2. A lot of ribs are packaged in a solution that has a lot of salt in it already. It will usually say on the package.
-
Administrator
- May 2014
- 18986
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome! It looks like you mean "dry brining" not dry aging. I agree with the above- your rub most likely contained more salt. Dry brine with no more than 1/2tsp coarse Kosher salt per lb of meat, OR 1/4 tsp table salt per lb meat. Then make sure to use a saltless rub. Or, simply use a salted rub as the dry brine.
Don't give up- it works and it's the best way!
Comment
-
I use kosher salt and maybe 1.5 teaspoons per slab let them sit overnite then rub. If your rub has a lot of salt in them then you are double salting. Not 100 percent sure but on the sea salt you would use less than the kosherLast edited by customtrim; April 20, 2018, 08:13 AM.
- Likes 1
Comment
-
customtrim I think you mean teaspoons not tablespoons. đź‘Ť
-
Auto correct really stinks on this phone Steve B
-
Club Member
- Jun 2016
- 4133
- Rockland county New York
-
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Welcome aboard. Although I see you’ Been a member for a while now.
I agree with what Sephon said.
Also ribs need very little salt because there is really very little meat. Remember the rule of 1/2tsp salt to 1lb of meat. So if you’re ribs weighed 3lbs. You can figure about 1/2 of that is bone. So 3/4tsp salt max is all you want.
Btw your title should have read "Dry brine" not
"Dry aging".
And there’s always next time. This kinda stuff happens to us all.
Comment
-
Hey thanks for the feedback, and yes I meant dry brining. Of course the first thing I did was to blame it on the rub and faulted myself for not factoring that in. It was one of the rubs I have used in the past with success. Looks like I was too liberal with the salt (obviously). For those of you that brine, does it make a noticeable difference? I know its personal preference and I wanted to give it a try after reading about it. I do enjoy experimenting with different methods and trying to tweak things one way or another. Its all part of the fun, just frustrating this past time. Thanks to all for your input!
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
My first ribs on the PBC a few years ago were Smithfield ribs that had been processed in a salt solution. I then sprinkled PBC's AP rub on them, lightly but for some flavor. Even that small amount of added (salt-containing) rub nearly pushed the ribs over my family's salty taste comfort level. They were right at the edge. So I learned 2 things from that cook:
1.Check when I buy the ribs to make sure they have not been brined at the processing plant. I steer clear of them, getting untreated ribs only.
2. Always keep a batch of Meathead's Memphis Dust on hand for ribs. It's so good, and has no salt. That way I can choose to sprinkle a bit of salt on the ribs for dry brining and still have a ton of great flavor, compliments of MMD. As Steve B pointed out, ribs don't need much salt since there's more bone than meat.
For ribs, Meathead recommends 1/4 tsp kosher salt per lb. From his Last Meal Ribs article on the free side of this site:The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted.
I just know that you'll be much happier with your next rib cook, smoken , because that's how the learning curve works. Have fun and keep on smokin'.
KathrynLast edited by fzxdoc; April 20, 2018, 09:39 AM.
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by smoken View PostThank you Kathryn. I will definitely read the ingredient label on my next purchase. I got these at a Sams club... maybe they were soaked with some sort of sodium. Great point. Ken
I know for sure that Smithfield treats some of its ribs with a salt brine, but it usually says that right on the label. Don't be fooled, like I was back then, by the All Natural or No Artificial Ingredients label, since salt is natural. Look a little closer.
I always look for the nutritional label, and if the sodium content is much above 90 milligrams per 4 ounce serving, then I start checking the label to see if the ribs have been treated. Usually when Smithfield's ribs are in a "12% salt solution" they have 300 mg or more salt per 4 oz serving.
Kathryn
Comment
Announcement
Collapse
No announcement yet.
Comment